CHEESY POTATOES 2 bags frozen hash browns 2 pkg Velveeta (8 oz) 1 16 oz. lite sour cream 2 cans condensed cream of mushroom or cream of chicken soup Mix sour cream and soup on stove. Add Velveeta and stir until melted. In two large casserole dishes, line bottom with potatoes, reserving ½ bag of potatoes. Pour soup mixture on top of potatoes and mix well. Put additional potatoes on top. Bake at 350° for 60 minutes.